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Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast
ArticleAbstract: Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potentiPalabras claves:Cashew, Co-fermentation, Non-Saccharomyces, Tropical fruits, Volatile compoundsAutores:Ana Luiza Freire, Costa A.S.P.d., Gomes F.d.C.O., Hernández-Macedo M.L., Machado A.M.d.R., Mendonça M.d.C., Padilha F.F., Rêgo E.S.B., Rosa C.A.Fuentes:scopusZygotorulaspora cariocana sp. Nov., a yeast species isolated from tree bark in brazil
ArticleAbstract: Six strains of a novel yeast species were isolated from tree bark collected in the Atlantic Forest aPalabras claves:atlantic forest, Nov, Tree bark, Yeast species, Zygotorulaspora cariocana spAutores:Ana Luiza Freire, Cadete R.M., Lachance M.A., Morais P.B., Moreira J.D., Oliveira F.L.C., Rosa C.A., Santos A.R.O.Fuentes:scopus